Spiced pork chops with apricots

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Serves: 4

By Cam



  • 1 splash olive oil

  • 1 tsp brown sugar

  • 1 splash balsamic vinegar

  • 300ml red wine

  • 1 bay leaves

  • 1 clove garlic

  • 4 pork chops

  • 115g organic dried apricots

  • 1 pinch dried mixed spice

  • 1 pint vegetable stock

  • 1 pinch organic flour (for dusting)


  1. Mix some flour and spice on a plate and dust the pork chops on both sides to cover well.
  2. Heat some olive oil in the bottom of a casserole dish and brown the pork chops on both sides in the hot oil.
  3. Remove the chops and leave to one side on the plate.
  4. Add the onions and garlic to the oil left in the casserole dish. Allow to soften and add the brown sugar and balsamic vinegar and allow the onions and garlic to caramelise for a few minutes, adding the bay leaf.
  5. Place the pork chops on the bed of onions and add a decent amount of red wine, then add enough stock to cover all the chops.
  6. Finally add the dried apricots, place the lid on the casserole dish, allow to come to boil and put the dish in the oven at about 180C. Leave to cook for 1.5 hours.

Handy Hint

Serve with an organic green vegetables and either boiled potatoes or brown rice to soak up the lovely juices.

Additional Information

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Slow cooker

  • pork

  • Meat

  • Winter

  • Autumn

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

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